This article is written by a student writer from the Her Campus at Ship chapter.
Okay, so this is one of my favorite recipes on cold, winter nights. And if you’re on a budget, this is the dinner recipe for you. The cook time is about 4 hours unfortunately but I can promise you it’s worth it, especially if you’re a buffalo chicken fan like I am. I took this recipe from mostlyhomemademom.com, so check out her website for more of her awesome recipes.
You will need:
- 2-3 lbs boneless skinless chicken breasts
- 2 stalks celery, diced
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 4 15oz cans Great Northern beans, drained and rinsed
- 2 14oz cans diced tomatoes, undrained
- 5 oz bottle hot sauce – I would say this should be however much you like hot sauce. Start adding in small quantities based on preference.
- salt & pepper
- blue cheese dressing or sour cream
Instructions:
- Place all ingredients, besides dressing or sour cream, into the bottom of a Crockpot. Add enough water to cover ingredients.
- Cover and cook on high for 4 hours or on low for 6 hours. Shred chicken with 2 forks and stir stew well.
- Serve bowls topped with blue cheese dressing or sour cream.
Enjoy!